The authentic practice of whole wheat wo head, how to make whole wheat wo head delicious practice

1.Pour 60 grams of whole wheat flour, 150 grams of plain flour, 1 gram of yeast powder, 5 grams of sugar, 1 gram of salt and about 110-120 grams of warm water into a basin and form a smooth dough, and ferment at room temperature to double. Note:

Don't overdo it, because you have to eat strongly. In fact, it is okay not to make it, or it can be steamed directly with semi-hot dough.

2.Roll the dough into long strips and divide into small portions.

3.Knead each small portion and let it sit for 10 minutes.

4.Take one and press it with your thumb to make it as big as possible, because it will get smaller when it is raised.

5.Put everything in turn, put it in the steamer, pour an appropriate amount of warm water into the steamer below, and slowly boil the water over medium heat, this time is about 20 minutes, that is, the process of proofing.

6.After the water is boiled, steam for another 12 minutes, simmer for 3 minutes, remove from the pot.

1. Practice 1.

Ingredients: 150 grams of sweet potato leaves, 120 grams of flour, 80 grams of corn flour, 2 grams of salt.

Mix the corn flour and flour well. Wash the sweet potato leaves, drain and chop them finely. Add salt and mix well. Add the mixture and stir to form a dough. Divide into small groups to form a hollow nest head, and steam it in a steamer for 10 minutes.

2. Practice 2.

Ingredients: 80 grams of corn flour, 20 grams of soybean flour, 100 grams of flour, 2 grams of yeast.

Prepare multigrains: corn flour and soybean flour. Put the corn flour, soybean flour and flour in a basin and mix well.

The yeast is boiled in warm water and added to the powder. Then add an appropriate amount of water and form a dough. Place in a warm place for fermentation.

After fermentation, take a small dough, about 50 grams, and roll it round. Use your thumb to pinch a hole in the middle of the dough. Then it turned big, mine turned bigger, and the best shape was the pointy high point.

This is a good raw nest nest head. Add warm water to the pot and put the wowotou in the steamer to relax for 15 minutes. **Steam for 15 minutes and simmer for 5 minutes, with minced meat and beans, a perfect match.

3. Practice 3.

Ingredients: 320g cornmeal, 100g yam, 300ml warm water, some red dates, 35g caster sugar.

Peel the yam, slice it, steam it in a steamer until soft, let it cool and put it in a plastic bag, and crush it with a rolling pin to puree. Mix the cornmeal, sugar and mashed yams, slowly add warm water and mix into a ball. Small red dates are set aside, take a portion of dough, press it with the palm of your hand to make a smooth surface, knead it into a ball, press out a nest with your index finger, put the red dates into the nest, and slowly shape it into a cone.

After gassing on high heat, steam for 12 minutes.

1. Practice 1.

Ingredients: glutinous rice flour, sugar, cornmeal, water.

Corn flour, plain flour, sugar, stir well.

Pour in boiling water and stir into a ball.

Knead into a dough and let stand for 10 minutes, then divide into 10 evenly sized doughs after 0 minutes.

It forms a cone, and a hole is carved out at the bottom.

Shape well and set aside on a plate.

Heat the pot with water and put a steaming curtain.

Put the lid on the lid and steam for 10 minutes, and open the lid after 0 minutes.

2. Practice 2.

Ingredients: 500 grams of cornmeal, appropriate amount of boiling water.

Blanch the cornmeal with boiling water, put an appropriate amount of flour in your hand and knead it into a tower shape in the middle with your thumb to press out a socket and press it as thin as it is all around.

Turn on high heat in a pot under cold water, cover the pot and steam for about 10 minutes.

3. Practice 3.

Ingredients: 300 grams of corn flour, 100 grams of flour, appropriate amount of water, 50 grams of pumpkin puree, 3 grams of yeast.

Prepare the ingredients, slice the pumpkin and steam it for 15 minutes until soft, then take it out and let it cool.

Cornmeal + flour + yeast in a pot.

Add the pumpkin puree.

Pour in an appropriate amount of water, little by little. Since the pumpkin will have water after steaming, it is necessary to mix the dough while adding water.

After the dough is well reconciled, it does not stick to your hands, so that the moisture is sufficient. Let stand for 15 minutes.

Take out the dough and knead it into a small round dough, stuff it into the bottom of the dough with your thumb, then wrap the dough with the other hand and slowly rotate and knead it into a shape, not too thin, otherwise the dough will crack.

Let the shaped nest head sit for 15 minutes.

Ingredients: 350 grams of soba noodles, water.

180 ml.

Yeast 5 g. The practice of simple buckwheat nest head.

1.Melt 5 g of yeast with 180 ml of water.

2.Open a bag of buckwheat wotou premix and pour it into a basin.

3.Slowly pour the previously stirred yeast water into the mix.

4.Smooth dough, cover with plastic wrap and let stand for 5 minutes.

5.Roll the dough into strips and then cut it into evenly sized pieces.

6.Take a piece of sliced dough and dip it in some oil on your hands to make a nest head.

7.Make all the dough in turn and set aside to let rise for 30 minutes.

8.Put it in a pot of boiling water, steam for 15 minutes, turn off the heat and simmer for another 3 minutes.

Ingredient soba noodles: to taste.

Excipients: a small amount.

White sugar : according to personal taste.

How to make delicious soba noodles and simple specific steps step 1Mix with warm water.

Step 2 2Spread the dough and make it to your liking.

Step 3Steam in a pot and boil for 15 minutes.

Corn nest nest head.

Ingredients: 500 grams of corn flour, 50 grams of glutinous rice flour.

Seasoning: 50 grams of sugar, hot water.

Production method: Corn flour and glutinous rice flour are kneaded into a dough with hot water and sugar, and then kneaded into a nest shape by hand, and steamed in the basket.

Flavor characteristics: corn has a strong fragrance, sweet and soft glutinous.

Technical essentials: Corn flour should be made of waxy corn.

Corn steamed bread Ingredients: corn flour, flour, sugar, yeast.

Preparation: Place the flour. Cornmeal. Sugar. There is also yeast kneaded into dough, fermented for 2 hours, and then kneaded into steamed buns and placed in a steamer to ferment for 10 minutes, ignite the fire, and steam for 10 minutes after the water is boiled.

Remarks: Sorghum flour, black rice flour, and buckwheat flour can all be made into steamed buns in a similar way, with a simple fragrance and unique flavor.

Take an appropriate amount of corn flour, put it in a utensil, and pour in an appropriate amount of boiling water while stirring with chopsticks to make it form a ball. Then, use your hands to pinch out the shape of the nest head. Bring the water in the steamer to a boil, put the pinched nest head in the steaming drawer, and steam it over medium heat for 10-15 minutes.

For those who like sweets, you can add an appropriate amount of sugar when you close the noodles. In order to make it more delicious, you can also add some raisins, dates and the like. You can even add the right amount of flour.

Note: Cornmeal must be prepared with boiling water, if cold water is used, the taste is not as good as that prepared with boiling water; The bottom of the nest head must be used to push out a nest with the thumb, this practice, the main thing is to make the nest head evenly heated and cooked quickly.

Cornmeal, soybean flour, and millet flour (all available in supermarkets) each account for one-third, and beer and noodles are delicious!!

When the ratio of cornmeal to white flour is 2:1, I think it's delicious.

Coarse grains are finely made, and wowotou does this, and it is not hard when it is cold, and it is super delicious.

Delicious wowotou method.

1. Ingredients: 200 grams of flour, 3 grams of yeast, 30 grams of condensed milk, 200 grams of boiling water, 150 grams of cornmeal, appropriate amount of warm water.

2. Prepare a large bowl, pour the cornmeal into the bowl, then pour boiling water into it, stir constantly with chopsticks until the flour is stirred into a paste, then put it aside, and wait until the cornpaste cools.

3. Prepare a bowl of warm water, pour the yeast into the water, stir well, pour the yeast water into the corn batter, be sure to wait until the cornmeal, and then pour the yeast water, if the temperature is too high, then the yeast will not be able to survive. Then add the cracked milk and flour to the bowl, stir well, and knead until the dough becomes smooth.

4. Then knead the dough into long strips, divide it into small balls, cover it with plastic wrap, which can prevent the dough from weathering and cracking the appearance, and then knead the small dough into the shape of a nest, and then put it into the steamer to rise for about half an hour. If you wake up in winter, you can put some warm water in the steamer to increase the temperature and humidity.

5. Then pot on cold water, turn on high heat and steam for about 20 minutes, the wowotou will be steamed, do not remove the lid at this time, and simmer for about 5 minutes before uncovering the lid, so that our soft and delicious wowotou is ready.

6. When making the nest head, because the water absorption of the dough is different, the amount of water added is not the same, and the water can not be put too much, otherwise the nest in the nest head is easy to disappear, and it is best to add a small amount of water many times when adding water, and slowly add it, otherwise the water is easy to add more.

7. When stirring corn flour, it is best to stir with boiling water, and then stir with chopsticks, so that the taste of the corn nest will be delicate, and then use warm water to dissolve the yeast, and then add it to the corn flour and stir, so as to activate the activity of yeast.

8. The second proofing of the wowotou is also very important, in the summer, it only needs to be directly proofed in the pot, and in the winter, you can put a little warm water in the steamer, which can maintain the temperature and humidity in the air, and have a favorable source for the proofing of the wowotou, in addition, it can also be put into the oven for fermentation.